Aromatic Soy Glazed Chicken
with chilli
Succulent beef strips are coated in a sweet and tangy glaze in this Asian-fusion stir-fry dish. Fluffy rice and chilli for bite round out a hearty and flavourful meal.
Tags:
Calorie Smart
•Optional Spice
•Protein Rich
Allergens:
Hvede
•Gluten
•Soja
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
150 grams
Rice
2 unit(s)
Garlic
1 sachet(s)
Soy Sauce
1 unit(s)
Onion
½ unit(s)
Chilli
1 unit(s)
Pak Choi
2 sachet(s)
Ketjap Manis
1 unit(s)
Carrot
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2289 kJ
Energy (kcal)547 kcal
Fat2.9 g
of which saturates0.7 g
Carbohydrate90.3 g
of which sugars19.9 g
Dietary Fiber2.5 g
Protein40.5 g
Salt3.4 g
Potassium239.3 mg
Calcium46.8 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways. Deseed and finely chop half (double for 4p).
- Trim the pak choi, then halve lengthways.
- Trim the carrot then halve lengthways (no need to peel). Chop widthways into ½ cm pieces.
3
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, remove from the pan and set aside.
NOTE: Swapping to chicken? Add to the hot pan and fry until browned, 5-6 mins, before adding the veg.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Add the carrot, onion, garlic and chopped chilli (use less if you don't like spice).
- Cook until softened, 4-5 mins.
- Add the pak choi and cook until wilted, 1-2 mins.
5
- Add the beef to the pan along with the ketjap manis and soy sauce.
- Mix everything together and allow to warm through.
- Season to taste with salt and pepper.
- Remove the pan from the heat and stir the sweet chilli sauce through the sauce.
TIP: Add a splash of water if the sauce is too dry.
6
- Fluff up the rice with a fork and share between bowls.
- Top with the beef strips and saucy veg.
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